No. Sugar syrup is simply a solution of sugar dissolved in water, and different concentrations are used for different recipes. A thin syrup is three parts water to one part sugar; a medium syrup is two parts water to one part sugar; and a heavy syrup is equal volumes of water and sugar. In simple, clear syrups, the sugar and water are stirred over a low heat until the sugar has dissolved, the mixture is boiled for a minute than removed from the heat.

If any of these syrups are boiled for a longer time, more water evaporates, the temperature of the syrup increases and the sugar changes color, deepening from pale yellow to dark brown and eventually turning into caramel. There are various stages to which the sugar syrup can be boiled and different recipes will require different stages of caramelization.